Features: Naturally Formed Triglyceride Fish Oil Provides All 8 Essential Fatty Acids & All Omega Fatty Acids Naturally Occurring Astaxanthin and Vitamins A & D Sustainably Sourced Cold Pressed, Extra Virgin
Kirkland Signature™ Wild Alaskan Fish Oil 1400 mg is a naturally formed triglyceride (nTG) made using a proprietary cold-press extraction process, which protects the oil from damaging high heat and eliminates the need for additional refining and chemical treatments. The result is a safe, clean, extra-virgin oil that’s still in the same nutrient-rich form that’s found in fresh fish.
Our Wild Alaskan Fish Oil 1400 mg offers a whole-food alternative to highly processed fish oils. This edible oil is made in a food grade facility using a gentle cold-pressed extraction process, which not only retains all the Omega fatty acids in their naturally formed triglyceride (nTG) state but also the oil soluble companion compounds like astaxanthin, the powerful antioxidant, and vitamins A and D.
This means you may obtain the health benefits of DHA (Docosahexaenoic Acid), EPA (Eicosapentaenoic Acid), DPA (Docosapentaenoic Acid), LA (Linoleic Acid), ALA (Alpha Linoleic Acid), AA (Arachidonic Acid), GLA (Gamma-Linoleic Acid), and DGLA (Dihomo-Gamma-Linoleic Acid), providing for more complete omega nutrition than most other highly refined fish oils delivered as ethyl esters concentrates, instead of naturally formed triglycerides - the form found in fresh fish.
Fish oil provides important health benefits. As a naturally formed triglyceride derived from a variety of fish – pollock, cod and salmon – that uses a proprietary cold-press process, our Wild Alaskan Fish Oil 1400 mg may be even more beneficial.
Our Wild Alaskan Fish Oil 1400 mg is easily digested,8 absorbed,9 and stable against oxidation.10 Studies have shown that natural triglyceride fish oils are metabolized and absorbed more efficiently and completely, and are more resistant to oxidation, than fish oils created through chemical synthesis.
The fish used in Wild Alaskan Fish Oil 1400 mg are harvested in the cold clean water of the North Pacific in well managed and sustainably certified fisheries. The oil extraction process helps us toward our goal of full utilization of each fish harvested, making this a responsible fish oil choice.
Our formulation has not changed but the label may look different now. New FDA regulations are bringing changes to the Supplement Facts panel, including updated daily values, changes to units of measure and more. To help you understand the changes we have provided both the old and new Supplement Facts panel for your comparison below.
Contains: Fish (Alaska Pollock, Cod, Salmon) and Soy.
No Artificial Colors. No Artificial Flavors. No Yeast or Gluten.
Caution: If you are pregnant, nursing, taking any medications or planning any medical procedure, consult your doctor before use. Discontinue use and consult your doctor if adverse reactions occur.
Keep out of reach of children.
Store at room temperature, tightly closed. Avoid excessive heat.
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This item is verified by the United States Pharmacopeia (USP) which is an independent, scientific, non-profit organization that sets strict quality and purity standards for dietary supplements manufactured and distributed worldwide. The USP's drug standards are enforceable in the United States by the Food and Drug Administration.
Since 1995, the Kirkland Signature brand has been providing high quality supplements at a great member value. Kirkland Signature vitamins, minerals, and supplements are made from carefully selected ingredients from trusted suppliers. The supplements are manufactured in accordance with the Good Manufacturing Practice standards. Additionally, many of the items are verified by the United States Pharmacopeia (USP) which is an independent, scientific, non-profit organization that sets strict quality and purity standards for dietary supplements.
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8 Ikeda, I., et al., Biochim Biophys Acta, 1995.
9 Lawson, L.D. and B.G. Hughes, Biochem Biophys Res Commun, 1988. 152(1): p. 328-35. Toxicology, October 2013.
10Sullivan Ritter, J.C., S.M. Budge, and F. Jovica, Submitted to Food Chem (in review), 2014.